Grilled Vegetable and Rice Salad Recipe

If you’ve ever craved a refreshing dish that’s vibrant, hearty, and actually makes you excited to eat your veggies, Grilled Vegetable and Rice Salad is your answer! Bursting with smoky grilled peppers, tender zucchini, and fluffy Basmati rice, this salad brings summer’s best flavors together in a bowl—finished off with a lemon basil vinaigrette so good you’ll want to drizzle it on everything.

Ingredients You’ll Need

What I love most about this Grilled Vegetable and Rice Salad is how the simplest ingredients—just crisp veggies, fluffy rice, and fresh herbs—come together into something truly crave-worthy. Each element brings its own texture and personality to the party, so don’t skip a thing!

• Lundberg Organic California White Basmati Rice: This rice stays light and fluffy, acting as the perfect base and soaking up all the vinaigrette flavors.
• Red Bell Pepper: Adds sweet, juicy pops of color and that toasty edge once grilled.
• Zucchini: Tender and slightly smoky after grilling, zucchini’s delicate flavor balances out the bolder elements.
• Red Onion: Grilled red onion turns wonderfully sweet and adds a hint of bite.
• Romaine Lettuce: Grilling lettuce is a total game-changer—expect a slight char and irresistible crunch.
• Green Onion: Sliced and sprinkled for a fresh finishing zing.
• Goat Cheese or Feta: Optional, but these cheeses add a creamy, tangy accent that pairs beautifully with the grilled veggies.
• Olive Oil, Lemon Juice, Lemon Zest, Garlic, and Fresh Basil: These make the zippy, herbaceous lemon basil vinaigrette that truly pulls the whole dish together.
• Salt + Pepper: Essential for brightening up every ingredient.

Variations

The beauty of Grilled Vegetable and Rice Salad is how easily it adapts to what’s in your fridge, your pantry, or your mood! Don’t be afraid to put your own delicious spin on it, whether you need to swap an ingredient or cater to a special diet.

• Add Protein: Toss in grilled chicken, shrimp, or chickpeas to turn this salad into a satisfying main dish.
• Different Veggies: Try asparagus, mushrooms, or eggplant—almost any veggie that holds up to grilling will work beautifully.
• Vegan Option: Simply skip the cheese or use a plant-based alternative for a completely vegan salad.
• Alternate Grains: Use brown rice, quinoa, or farro for a twist on flavor and texture (just adjust cooking times).
• Swap the Herbs: If you don’t have basil, fresh parsley, dill, or cilantro all bring their own fresh character to the vinaigrette.

How to Make Grilled Vegetable and Rice Salad

Step 1: Cook the Basmati Rice

Start by adding the rice, water, and olive oil to a medium-sized pot. Bring it all to a boil, then cover tightly and reduce to a gentle simmer. Let it cook for 15 minutes—no peeking! Once done, remove from the heat and let it steam with the lid on for another 10 minutes. This extra steam time guarantees perfect, separate grains that won’t turn mushy in your salad.

Step 2: Prep and Grill the Veggies

While the rice is cooling, fire up your grill to high heat. Toss the red bell pepper, zucchini, and onion with a little olive oil, salt, and pepper. Place them directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until you have gorgeous grill marks and the veggies are just tender—this gives that signature smoky flavor without losing their bite.

Step 3: Grill the Romaine Lettuce

Don’t skip this step—it’s the magic that makes this salad unforgettable! Slice the head of romaine in half lengthwise, drizzle it with oil, and sprinkle with salt and pepper. Grill the lettuce, cut-side down, for just 2-3 minutes until you see dramatic grill marks and the edges are lightly charred. It brings a subtle smokiness and keeps the lettuce crisp.

Step 4: Make the Lemon Basil Vinaigrette

In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped fresh basil, and a pinch each of salt and pepper. This simple vinaigrette is so light and fragrant—it truly brings your Grilled Vegetable and Rice Salad to life! Taste and tweak the seasoning as you like.

Step 5: Assemble the Salad

In your largest mixing bowl, combine the cooled rice, chopped grilled veggies, and the seared romaine (roughly sliced). Drizzle with as much of the lemon basil vinaigrette as you like, tossing everything gently to coat. Top with sliced green onions and, if you’re feeling a little fancy, some crumbled goat cheese or feta. Serve immediately, or let it chill for a while—the flavors only get better!

How to Serve Grilled Vegetable and Rice Salad

Garnishes

This salad absolutely shines with a few thoughtful toppings! A sprinkle of crumbled goat cheese or feta adds tang and creaminess, while extra fresh basil or chives brings out more herbal zing. A final drizzle of your lemon basil vinaigrette makes everything pop with color and freshness.

Side Dishes

While Grilled Vegetable and Rice Salad is perfectly satisfying on its own, it also pairs beautifully with grilled fish, lemony chicken, or a plate of hummus and warm pita. For a full vegetarian feast, serve alongside roasted sweet potatoes, marinated beans, or a crisp white wine.

Creative Ways to Present

For a showstopping presentation at picnics or parties, serve your salad on a big platter, layering the seared romaine underneath and mounding the rice and veggies on top. Or, scoop the salad into lettuce cups or roasted bell pepper halves for individual servings—so fun and festive!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Vegetable and Rice Salad keeps well in the fridge for 3–4 days in an airtight container. Store the cheese and vinaigrette separately, if possible, to keep everything fresh and avoid sogginess.

Freezing

While most rice salads don’t love the freezer, you can freeze the cooked rice and grilled veggies separately. Defrost overnight in the fridge and assemble with fresh lettuce and vinaigrette when you’re ready to serve for a texture that’s still lively.

Reheating

This salad is delicious cold or at room temperature, but if you want a warm dish, reheat the rice and veggies gently in the microwave or a skillet. Add fresh lettuce and vinaigrette just before serving to keep the flavors bright and textures snappy.

FAQs

Final Thoughts

If you’re ready for a dish that tastes like sunshine—colorful, lively, and nourishing—Grilled Vegetable and Rice Salad is just the recipe for you. Whether you serve it warm off the grill or chilled for a picnic, every forkful is a celebration of simple, honest ingredients. Let this become your new go-to for potlucks, lunches, and cozy backyard get-togethers. Enjoy every vibrant bite!

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